Tao Li’s culinary experts present a new and delicious array of dim sums, the lovable Cantonese small-plate treasures showcasing steamed, deep-fried and pan-fried goodies of all kinds.

In addition to nostalgic classics and popular local choices like Crabmeat Dumpling with Whole Abalone and Bird’s Nest in Supreme Soup, and Steamed Stuffed Crab Claws with Minced Shrimp and Bird’s Nest, extra-innovative selections incorporate exquisitely flavoured fruits and animal-shaped creations. These amusingly presented dim sums demonstrate the team’s high level of craftmanship and passion for bringing joy to the table.

The gold fish-inspired Steamed Garoupa Dumplings in Lobster Sauce is a reinvention of “har gow” traditional steamed shrimp dumplings, with the elevated use of ingredients and clever appearance imagining a scene of two fishes swimming in a golden pond.

Other not to be missed delectable newcomers include apple-shaped Deep-fried Pork and Shrimp Dumplings with Apple and Wasabi Sauce; mangosteen-like Deep-fried Sea Cucumber, Shrimps and Asparagus Dumplings with Chilli Sauce; Mashed Purple Potato Buns fashioned into “hedgehogs”; Deep-fried Shrimp Balls with Longan that resemble lychees; plus Baked Pork and Goose Cakes with Sesame and Black Peppers; Baked Pineapple Puffs and more.

The new dim sum creations are available on a two-week rotation under the à la carte lunch menu. For booking or enquiries, please call 2313 4222.